• Tomatoes - about 25 lbs (yes, you need a big basketful - you remove the skins, seeds and a lot of the water, and then cook it down, so it takes a lot to start.)
• Your own seasonings. I haven't seen any catsup mixes in the stores, but the seasonings are common, anyway. See below for seasonings.
• 1 water bath canner (a huge pot to sanitize the jars after filling (about $30 to $35 - $30 at mall kitchen stores and local "big box" stores.  Note: we sell many sizes and types of canners for all types of stoves and needs - see canning supplies Tomatoes are on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits, vegetables  and meats that need pressure canning.  I have a pressure canner, so I use that just to make sure there's less spoilage, but a water bath canner will work.
• Food mill or sieve - I highly recommend the Foley Food Mill - it's only about $25. You can use an ordinary sieve, but it  will take much longer.

• Pint canning jars (Ball or Kerr jars can be found at Publix, Kroger, Safeway and local "big box" stores - about $13 per dozen 8-ounce jars, more for quilted design or larger jars, including the lids and rings).  Be sure to get wide mouth jars to fit the pickles in!  Pint size works best! 
• Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar.  They may only be used once.
• Rings - metal bands that secure the lids to the jars.  They may be reused many times.
• Jar grabber (to pick up the hot jars) 
• Lid lifter (I like the lid rack that holds 12 lids or you can pull them out one at a time with the lid-lifter that has a magnet from the almost-boiling water where you sanitize them. ($4 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
• 1 large pot.
• 1 saucepan
• Large spoons and ladles,
• Jar funnel ($3-Grocery stores, like Publix, Kroger and Safeway and local "big box" stores; sometimes even hardware stores)

Step 1 - Selecting the tomatoes

It's fun to go pick your own and you can obviously get better quality tomatoes!  

At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. And if you don't have enough, a pick-your-own farm is the pace to go!  At right are 4 common varieties that will work:

The picture at left shows the best variety of tomato to use: Roma; also called paste tomatoes.  they have fewer sides, thicker, meatier walls, and less water.

Also, you don't want mushy, bruised or rotten tomatoes!

Step 2 - Removing the tomato skins

Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)

then....

 Plunge them into a waiting bowl of ice water.

This makes the skins slide right off of the tomatoes!  If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.

Step 3 -  Removing seeds and water

After you have peeled the skins off the tomatoes, cut the tomatoes in half.  Now we need to remove the seeds and excess water. 

Step 4 - Squeeze of the seeds and water

Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds.  You don't need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.

Step 5 - Drain the tomatoes

Toss the squeezed (Squozen? :) tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off.  You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking!

Step 6 - Get the jars and lids sanitizing

The dishwasher is fine for the jars; especially if it has a "sanitize" cycle.  I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. 

Be sure to let it go through the rinse cycle to get rid of any soap!  It's also a good time to start heating up the water in the canner and the small pan of water to warm the lids to soften the adhesive.

 Lids:  Put the very hot (but not quite boiling; around 180 F, steaming water is fine)
water for at least several minutes. 

Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)

Step 7. Seasonings

Some of the seasonings will straight into the pot with the tomatoes, the rest will go into a spice bag you make from a piece of cheesecloth. Put the tomatoes in a large pot to start simmering.

Into the pot of simmering tomatoes, put:

• 4 teaspoons whole cloves
• 2 teaspoons whole allspice
• 3 Tablespoons celery seed

Tie the corners of the cloth together to make a little bag (you can use a plastic twist tie - I use one from a oven browning bag) and put the bag into a small sauce pot with

• 3 cups of 5% apple cider vinegar. 

Let it simmer for 30 minutes, while the tomatoes cook (you may need to add more vinegar, so you finish with 3 cups of liquid)

Step 8 - Bring the tomatoes to a gentle simmer

Cook the tomatoes for about 20 - 30 minutes over medium heat to make them mushy enough to go through your food mill or sieve.

Step 9 - Removing the seeds and skins

Run the cook tomato mixture through the food mill or sieve. Discard the seeds and skins that remain in the sieve..

Step 10 - Add the seasoned vinegar and cook down to thicken the mix

Now it's time to add the seasoned vinegar from step  (minus the cheesecloth bag, which you may now discard), and cook down the mixture to thicken it.  You can do it on the stove over low - medium heat, stirring frequently, as shown at right.. OR....

Step 11 - Fill the jars with the catsup and put the lid and rings on

Fill them to within 1/4-inch of the top, seat the lid and hand-tighten the ring around them.  

Step 12 - Process (boil) the jars in the canner

Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts. Remember to adjust the time if you are at a different altitude other than sea level!  

water bath canner (above)

If you have a Pressure Canner, be sure to follow their directions.

Step 13 - Done

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)  You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Other Equipment:

From left to right:

1. Jar lifting tongs 
           to pick up hot jars
2. Lid lifter
           - to remove lids from the pot 
           of boiling water (sterilizing )
3. Lids
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you remove them, save them and reuse them
5. Canning Jar funnel
         - to fill the jars

Home Canning Kits

This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You will never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a Pressure Canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!




 

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

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